Owen's Famous Whole Chicken

Butter & lemon herb Instant Pot whole chicken — juicy meat with optional crispy broiled skin. Pull from freezer 24-36 hours before cooking.

Serves Dinner for 2 + lunch for 2 next day

Ingredients

• Chicken:
• 1 whole chicken (4-5 lbs), thawed
• Butter Herb Rub:
• 2-3 tablespoons butter, softened
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• Cavity:
• 1 lemon, cut in half
• 3-4 cloves garlic, smashed
• 1/2 yellow onion (optional)
• Pot Liquid:
• 1 cup chicken broth (or 1 bouillon cube in 1 cup hot water)
• Frozen carrots and celery (optional side)

Instructions

1. Move whole chicken from freezer to fridge 24-36 hours before cooking. Leave in original packaging on a plate to catch drips.
2. Mix the butter herb rub: combine softened butter with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning. Mash together with a fork until blended.
3. Remove packaging and giblets from cavity. Pat the chicken dry all over with paper towels — this helps the seasoning stick.
4. Gently loosen the skin over the breast and thighs with your fingers. Spread about half the butter rub under the skin directly on the meat. Spread the remaining butter over the outside of the skin.
5. Squeeze lemon juice all over the chicken. Stuff both lemon halves inside the cavity along with the smashed garlic cloves and onion half (if using).
6. Pour 1 cup chicken broth (or dissolved bouillon cube) into the Instant Pot. Place the trivet inside. If you have frozen carrots or celery, toss them into the broth around the base.
7. Set the chicken breast-side up on the trivet.
8. Close the lid, turn the valve to Sealing. Pressure Cook on High for 25 minutes (4 lb bird) or 30 minutes (5 lb bird) — roughly 6 minutes per pound.
9. Natural release for 15 minutes. When the timer beeps, do nothing. This finishes cooking gently and keeps it juicy.
10. Quick release any remaining pressure. Once the pin drops, open the lid.
11. Optional crispy skin: Transfer chicken to a foil-lined baking sheet. Broil on high for 4-5 minutes until golden and crispy. Watch closely so it doesn't burn.
12. Let the chicken rest for 10 minutes, then carve and serve.

Notes

**Timing:** Start at 3:30 PM to eat by 5:00 PM. Cost is about $6-7 total. **Leftovers:** Carve all remaining meat off the bone after dinner. Good for 3-4 days in the fridge — sandwiches, over rice, in a salad, or reheat as-is. **Save the broth** from the bottom of the pot. It's packed with flavor from the chicken, butter, lemon, and garlic. Use as a soup base, cook rice in it, or freeze it (up to 4 days in fridge). **Tips:** Make sure chicken is fully thawed — if the center is still icy, it won't cook evenly. Don't skip the butter under the skin. Internal temp should hit 165°F in the thickest part of the thigh. The broil step is optional but highly recommended. **Freezer pull:** Just the chicken (and butter/lemon if frozen). Everything else is pantry.

ChickenDinnerInstant pot